CN106544226A - 一种风味保健黄酒及其制作方法 - Google Patents

一种风味保健黄酒及其制作方法 Download PDF

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CN106544226A
CN106544226A CN201611136871.1A CN201611136871A CN106544226A CN 106544226 A CN106544226 A CN 106544226A CN 201611136871 A CN201611136871 A CN 201611136871A CN 106544226 A CN106544226 A CN 106544226A
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yellow wine
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徐尚英
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Anhui Sea God's Yellow Rice Wine Group Co ltd
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Abstract

本发明公开了一种风味保健黄酒及其制作方法，其组成原料的重量份为：糯米80‑100、富硒糙米60‑80、核桃仁5‑7、黄芪4‑6、玉竹5‑7、白术4‑6、玫瑰花5‑7、沙参4‑6、黄柏3‑5、冬瓜子5‑7、灵芝4‑6、紫苏3‑5、益母草2‑4、甜葫芦4‑6、柚子叶4‑6、五加皮3‑5、桑叶2‑4、砂仁4‑6、黑木耳3‑5、冰糖1‑3、麦曲7‑9、食用植物油2‑4和水适量；本发明的风味保健黄酒营养丰富，口感润滑、爽口，通过添加中药成分，并与黄酒混合，不仅具有黄酒的风味，还具有中药的保健效果，长期适量饮用本发明的黄酒具有强身健体、调节胃肠道等保健功效；本发明产品风味独特，可以满足市场的需求。

Description

一种风味保健黄酒及其制作方法
技术领域
本发明涉及一种风味保健黄酒及其制作方法，属于食品加工技术领域。
背景技术
黄酒是一类以稻米、黍米、玉米、小米、小麦等为主要原料，采用蒸煮、加酒曲、糖化、发酵、压榨、过滤、煎酒、贮存、勾兑而成的酿造酒；黄酒含有多酚、类黑精、谷胱甘肽等生理活性成分，具有清除自由基，预防心血管病、抗癌、抗衰老等生理功能。
随着现代人们生活水平的提高，越来越多的人们爱喝黄酒；目前，黄酒的制作方法复杂，制作过程不易控制，生产效率低，制作成本高，产品口味差，经济效益低，产品质量差。
发明内容
为了缓解现有技术的不足和缺陷，本发明的目的在于提供一种风味保健黄酒及其制作方法。
为了实现上述目的，本发明采用如下技术方案：
风味保健黄酒，其组成原料的重量份为：糯米80-100、富硒糙米60-80、核桃仁5-7、黄芪4-6、玉竹5-7、白术4-6、玫瑰花5-7、沙参4-6、黄柏3-5、冬瓜子5-7、灵芝4-6、紫苏3-5、益母草2-4、甜葫芦4-6、柚子叶4-6、五加皮3-5、桑叶2-4、砂仁4-6、黑木耳3-5、冰糖1-3、麦曲7-9、食用植物油2-4和水适量。
风味保健黄酒，其组成原料的重量份为：糯米90、富硒糙米70、核桃仁6、黄芪5、玉竹6、白术5、玫瑰花6、沙参5、黄柏4、冬瓜子6、灵芝5、紫苏4、益母草3、甜葫芦5、柚子叶5、五加皮4、桑叶3、砂仁5、黑木耳4、冰糖2、麦曲8、食用植物油3和水适量。
风味保健黄酒的制作方法，包括以下内容：
（1）按重量份称取糯米、富硒糙米，除杂后先用清水清洗干净，然后用25-30℃温度下浸米10-12天；再将浸好的混合米取出沥干，蒸煮，将蒸煮好的混合米饭冷却待用；
（2）按重量份称取黄芪、玉竹、白术、玫瑰花、沙参、黄柏、冬瓜子、灵芝、紫苏、益母草、甜葫芦、柚子叶、五加皮、桑叶、砂仁；分别洗净晒干后混合，加入8-10倍量的95%乙醇醇提1-2小时，回收乙醇后，减压浓缩成稠膏，备用；
（3）按重量份称取核桃仁、黑木耳，用质量分数为5～15%的盐水溶液浸泡10-30min，接着清水喷淋、洗涤干净后沥干，洗净，然后进行混合粉磨，得到平均粒度 1 .5-2.0mm的混合粉，备用；
（4）将上述步骤（1）、（2）、（3）所有备用物料混匀，然后加入冰糖、食用植物油等其他剩余组成原料，混匀后伴入麦曲，置于发酵缸中，密封常温静置发酵30-45天；
（5）将步骤（4）发酵后的物料在酒渣固液分离机上压榨进行固液分离，至澄清透明，然后进行勾兑、杀菌处理即得，所述的杀菌处理温度为110-115℃， 处理时间为20-22s。
本发明的有益效果：
本发明的风味保健黄酒营养丰富，口感润滑、爽口，符合当代健康消费理念，通过添加中药成分，并与黄酒混合，不仅具有黄酒的风味，还具有中药的保健效果，长期适量饮用本发明的黄酒具有强身健体、调节胃肠道等保健功效；本发明方法制作简单，产品风味独特，可以满足市场的需求。
具体实施方式
实施例1：风味保健黄酒，其组成原料的重量（斤）为：糯米90、富硒糙米70、核桃仁6、黄芪5、玉竹6、白术5、玫瑰花6、沙参5、黄柏4、冬瓜子6、灵芝5、紫苏4、益母草3、甜葫芦5、柚子叶5、五加皮4、桑叶3、砂仁5、黑木耳4、冰糖2、麦曲8、食用植物油3和水适量。
风味保健黄酒的制作方法，包括以下内容：
（1）按重量份称取糯米、富硒糙米，除杂后先用清水清洗干净，然后用25-30℃温度下浸米10-12天；再将浸好的混合米取出沥干，蒸煮，将蒸煮好的混合米饭冷却待用；
（2）按重量份称取黄芪、玉竹、白术、玫瑰花、沙参、黄柏、冬瓜子、灵芝、紫苏、益母草、甜葫芦、柚子叶、五加皮、桑叶、砂仁；分别洗净晒干后混合，加入8-10倍量的95%乙醇醇提1-2小时，回收乙醇后，减压浓缩成稠膏，备用；
（3）按重量份称取核桃仁、黑木耳，用质量分数为5～15%的盐水溶液浸泡10-30min，接着清水喷淋、洗涤干净后沥干，洗净，然后进行混合粉磨，得到平均粒度 1 .5-2.0mm的混合粉，备用；
（4）将上述步骤（1）、（2）、（3）所有备用物料混匀，然后加入冰糖、食用植物油等其他剩余组成原料，混匀后伴入麦曲，置于发酵缸中，密封常温静置发酵30-45天；
（5）将步骤（4）发酵后的物料在酒渣固液分离机上压榨进行固液分离，至澄清透明，然后进行勾兑、杀菌处理即得，所述的杀菌处理温度为110-115℃， 处理时间为20-22s。

Claims (3)

1.一种风味保健黄酒，其特征在于，其组成原料的重量份为：糯米80-100、富硒糙米60-80、核桃仁5-7、黄芪4-6、玉竹5-7、白术4-6、玫瑰花5-7、沙参4-6、黄柏3-5、冬瓜子5-7、灵芝4-6、紫苏3-5、益母草2-4、甜葫芦4-6、柚子叶4-6、五加皮3-5、桑叶2-4、砂仁4-6、黑木耳3-5、冰糖1-3、麦曲7-9、食用植物油2-4和水适量。
2.根据权利要求1所述的风味保健黄酒，其特征在于，其组成原料的重量份为：糯米90、富硒糙米70、核桃仁6、黄芪5、玉竹6、白术5、玫瑰花6、沙参5、黄柏4、冬瓜子6、灵芝5、紫苏4、益母草3、甜葫芦5、柚子叶5、五加皮4、桑叶3、砂仁5、黑木耳4、冰糖2、麦曲8、食用植物油3和水适量。
3.一种如权利要求1所述的风味保健黄酒的制作方法，其特征在于，包括以下内容：
（1）按重量份称取糯米、富硒糙米，除杂后先用清水清洗干净，然后用25-30℃温度下浸米10-12天；再将浸好的混合米取出沥干，蒸煮，将蒸煮好的混合米饭冷却待用；
（2）按重量份称取黄芪、玉竹、白术、玫瑰花、沙参、黄柏、冬瓜子、灵芝、紫苏、益母草、甜葫芦、柚子叶、五加皮、桑叶、砂仁；分别洗净晒干后混合，加入8-10倍量的95%乙醇醇提1-2小时，回收乙醇后，减压浓缩成稠膏，备用；
（3）按重量份称取核桃仁、黑木耳，用质量分数为5～15%的盐水溶液浸泡10-30min，接着清水喷淋、洗涤干净后沥干，洗净，然后进行混合粉磨，得到平均粒度 1 .5-2.0mm的混合粉，备用；
（4）将上述步骤（1）、（2）、（3）所有备用物料混匀，然后加入冰糖、食用植物油等其他剩余组成原料，混匀后伴入麦曲，置于发酵缸中，密封常温静置发酵30-45天；
（5）将步骤（4）发酵后的物料在酒渣固液分离机上压榨进行固液分离，至澄清透明，然后进行勾兑、杀菌处理即得，所述的杀菌处理温度为110-115℃， 处理时间为20-22s。
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CN107212357A (zh) * 2017-05-22 2017-09-29 安徽海神黄酒集团有限公司 一种调味增香料酒的制备方法
GB2589967A (en) * 2019-10-29 2021-06-16 Univ Shaanxi Technology Chinese yellow rice wine containing ingredients of mulberry leaves (morus alba L.) and silkworm pupae (bombyx mori) and production method thereof

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CN104804936A (zh) * 2015-04-03 2015-07-29 王思伟 一种紫苏保健黄酒及其制备方法

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Publication number Priority date Publication date Assignee Title
CN104804936A (zh) * 2015-04-03 2015-07-29 王思伟 一种紫苏保健黄酒及其制备方法

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107212357A (zh) * 2017-05-22 2017-09-29 安徽海神黄酒集团有限公司 一种调味增香料酒的制备方法
GB2589967A (en) * 2019-10-29 2021-06-16 Univ Shaanxi Technology Chinese yellow rice wine containing ingredients of mulberry leaves (morus alba L.) and silkworm pupae (bombyx mori) and production method thereof
GB2589967B (en) * 2019-10-29 2021-10-27 Univ Shaanxi Technology Chinese yellow rice wine containing ingredients of mulberry leaves (morus alba L.) and silkworm pupae (bombyx mori) and production method thereof

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